JP3120155B2 - Processing method of raw fried soy sauce without burning - Google Patents
Processing method of raw fried soy sauce without burningInfo
- Publication number
- JP3120155B2 JP3120155B2 JP03020810A JP2081091A JP3120155B2 JP 3120155 B2 JP3120155 B2 JP 3120155B2 JP 03020810 A JP03020810 A JP 03020810A JP 2081091 A JP2081091 A JP 2081091A JP 3120155 B2 JP3120155 B2 JP 3120155B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- burning
- fried soy
- raw fried
- silica sol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、火入れオリの発生しな
い生揚醤油の処理法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating raw fried soy sauce that does not generate fired paste.
【０００２】[0002]
【従来技術とその課題】そもそも醤油は大豆と小麦を原
料とし、原料処理後これを全て麹にし食塩水で仕込みを
行ない、その後半年〜１年位発酵熟成させて製造される
が、この発酵熟成させたものを圧搾濾過して得られた液
体は生揚醤油と呼ばれている。2. Description of the Related Art In the first place, soy sauce is made from soybeans and wheat as raw materials, and after processing the raw materials, all of them are made into koji and charged with a saline solution, and then fermented and matured in the latter half to one year. The liquid obtained by squeezing and filtering the soy sauce is called raw fried soy sauce.
【０００３】生揚醤油は、各種添加物を加えて調合した
後、８０℃以上の加熱を行なって製品（火入れ醤油）と
されている。これを火入れと称しているが、この際に多
量のオリが発生するため、製品化に当っては、一般に柿
渋等の蛋白凝集剤を加えてオリ引きし、更に珪藻土濾過
により清澄化を行なっている。火入れオリは、麹菌由来
の酵素蛋白が熱凝固により不溶化し析出したもので、極
めて微細で粘性が高く、沈殿後嵩容量で１０％前後に達
するものである。上記珪藻土濾過によりある程度の醤油
が回収されるものの、濾過性が悪いために一部は廃棄せ
ざるを得ず、醤油の歩留まり低下を招くことになる。し
かも濾過作業そのものが煩雑であり、更に濾過に用いら
れる大量の珪藻土は産業廃棄物としてその処理に難渋し
ているのが現状である。[0003] Raw fried soy sauce is made into a product (burned soy sauce) by mixing various additives and then heating it at 80 ° C or higher. This is called burning, but in this case a large amount of deposits are generated.In commercialization, generally, a protein coagulant such as persimmon astringent is added and the deposit is drawn, and further clarification is performed by diatomaceous earth filtration. I have. The fired orifice is obtained by insolubilizing enzyme protein derived from Aspergillus by heat coagulation and precipitating, and is extremely fine and highly viscous, and reaches about 10% in bulk volume after precipitation. Although a certain amount of soy sauce is collected by the diatomaceous earth filtration, a part of the soy sauce has to be discarded due to poor filterability, which causes a decrease in the yield of soy sauce. In addition, the filtration operation itself is complicated, and the large amount of diatomaceous earth used for filtration is currently difficult to treat as industrial waste.
【０００４】このように醤油の火入れオリは醤油の生産
性と作業性に影響を及ぼすことが大であり、それ故火入
れオリの発生しない生揚醤油の開発が望まれている。[0004] As described above, the burning of soy sauce greatly affects the productivity and workability of soy sauce. Therefore, there is a demand for the development of raw fried soy sauce that does not generate burning.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、火入れオ
リが発生しない生揚醤油の処理法につき鋭意検討を重ね
た結果、生揚醤油を必要最小限の温度条件で加温するこ
と及び処理すべき生揚醤油にシリカゾルを存在させるこ
とにより、所望の生揚醤油が得られることを見い出し
た。本発明は、斯かる知見に基づき完成されたものであ
る。Means for Solving the Problems The inventors of the present invention have conducted intensive studies on a method for treating raw fried soy sauce that does not generate burning, and as a result, the raw fried soy sauce is heated and processed under the minimum necessary temperature conditions. It has been found that the presence of silica sol in soy sauce should produce the desired soy sauce. The present invention has been completed based on such findings.
【０００６】即ち、本発明は、生揚醤油を加温した後シ
リカゾルを添加するか、生揚醤油にシリカゾルを添加し
た後に加温するか、又は生揚醤油にシリカゾルを添加し
つつ加温することを特徴とする火入れオリの発生しない
生揚醤油の処理法に係る。That is, the present invention is characterized in that, after heating the fried soy sauce, the silica sol is added, the fried soy sauce is heated after the silica sol is added, or the fried soy sauce is heated while the silica sol is added. Pertaining to a method of processing raw fried soy sauce that does not generate fired paste.
【０００７】本発明の方法においては、生揚醤油を必要
最小限の温度条件で加温すること及び処理すべき生揚醤
油にシリカゾルを存在させるという二つの要件が必要で
ある。例えば４０〜６５℃の範囲で短時間加温したのみ
では、オリの発生は殆んど見られず、従ってこれを清澄
濾過しても火入れ工程におけるオリの発生は到底避けら
れない。また、従来より蛋白凝集剤又はオリ下げ剤とし
て用いられている柿渋や酵素剤等を添加しても、低温短
時間の加温条件下ではオリの凝集が殆んど見られず、従
って上記と同様、これを清澄濾過しても火入れ工程にお
けるオリの発生を防止することは不可能である。これに
対して本発明の上記二要件を採用すると、醤油の火入れ
前に既にオリを凝集除去することが可能であり、火入れ
オリの発生しない生揚醤油を製造することができる。こ
こで前者の温度条件とは、具体的には圧搾後の生揚醤油
を火入れ香の着成しない範囲及びアミラーゼ活性の消失
しない範囲の条件であり、その範囲内では特に制限はな
いが、通常５０〜６０℃程度でよい。また加温時間は、
温度条件に応じて適宜選択すればよく、例えば５０〜６
０℃程度では１〜３時間程度である。またシリカゾルの
添加量としては、生揚醤油に対して通常０．０１〜１重
量％程度、好ましくは０．０５〜０．２重量％程度とす
るのがよい。シリカゾルの添加量が、上記範囲より少な
くなると、本発明の所期の目的が達成され難くなり、一
方上記範囲より多くなると、オリが多くなって醤油の歩
留まりが悪くなる傾向となるので、好ましくない。本発
明で用いられるシリカゾルとしては特に限定されず、従
来公知のものを広く使用でき、例えばコポロールＳＡ
［大塚化学社製］等を挙げることができる。[0007] In the method of the present invention, two requirements are required: heating the fried soy sauce under the minimum necessary temperature conditions and the presence of silica sol in the fried soy sauce to be treated. For example, if heating is carried out only for a short time in the range of 40 to 65 ° C., generation of a deposit is scarcely observed, and therefore, even if it is clarified and filtered, generation of a deposit in the burning step is inevitable. In addition, even if persimmon astringent or an enzyme agent, which has been conventionally used as a protein flocculant or a paste lowering agent, is hardly observed under the heating conditions of low temperature and short time, the flocculation of the paste is hardly observed. Similarly, even if this is clarified and filtered, it is impossible to prevent the occurrence of ori in the burning step. On the other hand, if the above two requirements of the present invention are adopted, it is possible to agglomerate and remove the odor before the soy sauce is burned, and it is possible to produce raw soy sauce that does not generate the fired swarf. Here, the former temperature condition is, specifically, a condition in which the freshly fried soy sauce after being squeezed is not burned and the aroma does not disappear, and the amylase activity is not lost. 〜60 ° C. The heating time is
What is necessary is just to select suitably according to temperature conditions, for example, 50-6.
At about 0 ° C., it takes about 1 to 3 hours. The addition amount of the silica sol is usually about 0.01 to 1% by weight, preferably about 0.05 to 0.2% by weight, based on the raw fried soy sauce. When the addition amount of the silica sol is less than the above range, the intended object of the present invention is difficult to be achieved, while when it is more than the above range, the amount of liquor increases and the yield of soy sauce tends to deteriorate, which is not preferable. . The silica sol used in the present invention is not particularly limited, and conventionally known silica sols can be widely used.
[Manufactured by Otsuka Chemical Co., Ltd.] and the like.
【０００８】上記の方法で処理された生揚醤油は、殆ん
ど火入れ香の着生がなく、またα−アミラーゼ活性が残
存しており、火入れ醤油とは明らかに異なっていた。[0008] Raw fried soy sauce treated by the above-mentioned method has almost no formation of burning aroma and remains α-amylase activity, which is clearly different from burning soy sauce.
【０００９】[0009]
【発明の効果】本発明の方法で処理された生揚醤油は、
従来の生揚醤油及び加温処理済みの醤油とは異なり、い
かなる条件下で火入れしても火入れオリの発生がなく、
且つ二次オリも発生せず、以下に示す特徴を有してい
る。The raw fried soy sauce treated by the method of the present invention is
Unlike conventional raw fried soy sauce and heated soy sauce, there is no fired fire even if it is burned under any conditions,
In addition, no secondary orientation occurs, and it has the following features.
【００１０】1) 火入れ後のオリ引き工程が不要であ
り、従ってオリ引きタンク、オリ引き時間を必要としな
い。[0010] 1) No orifice pulling step after burning is required, and thus no orifice pulling tank or time is required.
【００１１】2) 完全清澄醤油を得るための濾過作業が
簡素化できるし、場合によっては全く濾過を必要としな
い清澄醤油を得ることも可能である。2) It is possible to simplify the filtering operation for obtaining complete clarified soy sauce, and in some cases, it is possible to obtain clarified soy sauce that does not require any filtration.
【００１２】3) 火入れ後、即ビン詰めができる。3) Immediately after burning, bottles can be filled.
【００１３】4) 珪藻土の使用が極めて少量で済むか、
又は全く使用しなくて済む。4) Whether the use of diatomaceous earth is extremely small,
Or no use at all.
【００１４】5) 火入れオリの発生がないため、添加物
の吸着欠減が殆んどない。[0015] 5) Since there is no fire deposit, there is almost no adsorption loss of the additive.
【００１５】[0015]
【実施例】以下に実施例を掲げて本発明をより一層明ら
かにする。The present invention will be further clarified with reference to the following examples.
【００１６】[0016]
【実施例１】４５〜６５℃の各温度で所定時間加温処理
した生揚醤油に、０．１％のコポロールＳＡ［シリカゾ
ル、大塚化学社製］を添加し、充分撹拌してオリ下げし
た後、セライト濾過を行ない、清澄生揚醤油を得た。次
に８５℃で３時間火入れを行ない、火入れ３日後の上澄
液の濁度、沈降オリ量を調べた。更に上澄液を４５℃で
１０日間加温し、二次オリ発生の有無を調べた。結果を
下記表１に示す。Example 1 0.1% Coporol SA (silica sol, manufactured by Otsuka Chemical Co., Ltd.) was added to raw fried soy sauce heated at 45 to 65 ° C. for a predetermined time, and the mixture was sufficiently stirred and lowered. Then, the mixture was filtered through celite to obtain clear and clear soy sauce. Next, the mixture was heated at 85 ° C. for 3 hours, and the turbidity of the supernatant and the amount of sedimentation after settling for 3 days were examined. Further, the supernatant was heated at 45 ° C. for 10 days, and the presence or absence of generation of secondary scum was examined. The results are shown in Table 1 below.
【００１７】[0017]
【表１】 [Table 1]
【００１８】[0018]
【実施例２】６０℃で３０分間加温処理した生揚醤油
に、０．１％のコポロールＳＡを添加し、充分撹拌して
オリ下げした後、セライト濾過を行ない、更に下記の火
入れ条件によって***試験を行ない、上澄液の濁度、沈
降オリ量を調べた。[Example 2] 0.1% Coporol SA was added to raw fried soy sauce heated at 60 ° C for 30 minutes, sufficiently stirred and lowered, then filtered through celite, and abused under the following burning conditions. A test was conducted to examine the turbidity of the supernatant and the amount of sedimentation.
【００１９】火入れ条件 ６５℃２時間＋８５℃１時間 ６５℃２時間＋８５℃３時間 ６５℃２時間＋８５℃３時間＋７５℃２時間 結果を下記表２に示す。Burning conditions: 65 ° C. for 2 hours + 85 ° C. for 1 hour 65 ° C. for 2 hours + 85 ° C. for 3 hours 65 ° C. for 2 hours + 85 ° C. for 3 hours + 75 ° C. for 2 hours The results are shown in Table 2 below.
【００２０】[0020]
【表２】 [Table 2]
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭58−175473（ＪＰ，Ａ) 特開 昭60−27376（ＪＰ，Ａ) 特公 昭36−1144（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/238 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-175473 (JP, A) JP-A-60-27376 (JP, A) JP-B-36-1144 (JP, B1) (58) Field (Int.Cl. 7 , DB name) A23L 1/238
Claims (1)
するか、生揚醤油にシリカゾルを添加した後に加温する
か、又は生揚醤油にシリカゾルを添加しつつ加温する火
入れオリの発生しない生揚醤油の処理法であって、加温
の温度範囲が４５〜６５℃であることを特徴とする火入
れオリの発生しない生揚醤油の処理法。1. A either added to the silica sol after the Namaage sauce warmed, or warming after addition of silica sol to Namaage soy sauce, or heated while adding silica sol to Namaage sauce fire
This is a method for processing raw fried soy sauce that does not generate skewer,
A temperature range of 45 to 65 ° C., wherein the method of processing raw fried soy sauce without generation of fired deposits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03020810A JP3120155B2 (en) | 1991-02-14 | 1991-02-14 | Processing method of raw fried soy sauce without burning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03020810A JP3120155B2 (en) | 1991-02-14 | 1991-02-14 | Processing method of raw fried soy sauce without burning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04258270A JPH04258270A (en) | 1992-09-14 |
| JP3120155B2 true JP3120155B2 (en) | 2000-12-25 |
Family
ID=12037397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03020810A Expired - Fee Related JP3120155B2 (en) | 1991-02-14 | 1991-02-14 | Processing method of raw fried soy sauce without burning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3120155B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009081495A1 (en) | 2007-12-26 | 2009-07-02 | Kikkoman Corporation | Process for producing soy sauce using gelatinized brown rice as starch material |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965257A (en) * | 2017-12-28 | 2019-07-05 | 广东美味鲜调味食品有限公司 | A kind of production method of soy sauce |
-
1991
- 1991-02-14 JP JP03020810A patent/JP3120155B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009081495A1 (en) | 2007-12-26 | 2009-07-02 | Kikkoman Corporation | Process for producing soy sauce using gelatinized brown rice as starch material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04258270A (en) | 1992-09-14 |
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